Aunt Martha’s Spice Cake is a classic American heirloom recipe that captures the warmth of home baking from the early 20th century. This moist, spiced cake combines brown sugar, sour milk, and warm spices like cinnamon and cloves to create a rich, comforting flavor. The inclusion of chopped raisins adds chewy sweetness, while optional nuts lend texture and depth. It’s a quintessential “cupboard cake,” using pantry staples and minimal equipment, making it perfect for Sunday suppers, holidays, or a cozy afternoon tea. The cake’s nostalgic aroma of cinnamon and cloves evokes simpler times and family kitchens filled with warmth.
Ingredients
- 2 cups brown sugar
- 1 cup butter and lard (melted, ½ cup each or 1 cup butter if preferred)
- 1 cup sour milk (or buttermilk substitute)
- 3 cups all-purpose flour
- 1 cup chopped raisins
- 2 eggs (large )
- 1 tsp baking soda (dissolved in milk)
- 1 tsp ground cloves
- 1 tbsp ground cinnamon
- ½ cup nuts (chopped, optional)
Instructions
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two round cake pans.
Step 2: Mix Wet Ingredients
- In a large bowl, combine brown sugar and melted butter-lard mixture. Stir until smooth.
- Add eggs and sour milk; mix well.
Step 3: Prepare Dry Ingredients
- In a separate bowl, whisk together flour, baking soda (dissolved in milk), cinnamon, and cloves.
Step 4: Combine Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring until just blended.
- Fold in chopped raisins and nuts (if desired).
Step 5: Bake
- Pour the batter evenly into the prepared pan.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
- Cool completely before slicing.
- Optional: Dust with powdered sugar or top with cream cheese frosting.
Tips
- Use buttermilk if you don’t have sour milk; it provides the same tang and tenderness.
- Bake in a 13×9-inch pan or two 8-inch rounds; adjust time slightly for smaller pans.
- Add chopped nuts (as the card notes “nuts if desired”) for extra texture and flavor.
- Frost with cream cheese frosting or a simple brown sugar glaze to complement the spices.
- Lightly coat raisins in flour before mixing so they don’t sink to the bottom.
- Substitute part of the brown sugar with molasses for deeper old-fashioned flavor.
- Add nutmeg or allspice if you prefer a stronger spice profile.
- Line the pan with parchment for easy removal and cleaner slices.
- This cake keeps well; it tastes even better the next day as flavors develop.
- Dust with powdered sugar for a simple, rustic finish if skipping frosting.
Nutrition
Calories: 330kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 300IUCalcium: 40mgIron: 1.5mg
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